The Third Style includes a greater variety of preparations than the preceding ones. With an explanation of each of these different styles, and the modifications of which they ai'e susceptible, we hope to meet the varied tastes and circumstances of oui- readers, whilst this arrangement will prevent those imfavourable comparisons which are sometimes made as to cost and preparation, between the plaimst description of ordinary mixed diet, and Vegetarian Cookery. But if comparisons be made, we would suggest that the simplest form of Vegetarian diet be compared with the simplest form of mixed diet, and the corresponding styles of both systems being thus regarded, we doubt not that, in every instance. Vegetarian diet ^vill be found to be the most economi- cal as well as the most agreeable in preparation, and calculated to produce the most gratifying effect on all the senses concerned in the appreciation of food. VEGETARIAN TRACTICE. 47 THE FIRST STYLE. Although this is the most simple style, and excludes all the productions of the animal kingdom, it comprehends a great variety of food ; and it having been shovm by the facts of chemistry that the nutritive principle is identical in vegetable and animal substances (“ Introduction,” p. 10), this style wdll be found consistent with the teachings of chemistry, as it is also with those of the most eminent expounders of physiology. For scientific information on this subject we refer to Smith’s “ Fruits and Farinacea the proper Food of Man.” We proceed to point out the particular receipts adapted for this style : — Soups.— Nos. 19, 20, 21, 22, 27, 33, and 36. By omitting the cream and butter, the following soups may likewise be used Nos. 3, 6, 12, 15, 23, 24, 31, 32, and 34. Omelets. — Nos. 44 and 45, using salad oil instead of butter for the latter. Savoury Pies and Puddings.— Nos. 71, 72, 74, 75, 76, 81, 82, 84, 85, 86, 88, and 89, using the receipt for paste. No. 363 ; omitting the butter and eggs from the ingi-edients, and substituting water for milk or cream. Vegetables.— Nos. 113, 114, 120, 122, 125, 177, and nearly all the other receipts for vegetables, omitting the butter, cream, and eggs. Sauces. — No. 179, omitting the butter, and No. 295, using water instead of milk. Sandwiches can be prepared from boiled or baked beet-root. Nos. 113 and 114, using slices of bread instead of bread and butter. Salads may be served simply with salt, or with salad-oil, vinegar, and mustard. Puddings.— Nos. 245, 253, 265, 308, 312, and 316. Many of the other receipts for puddings may be used by modify, ing them according to previous suggestions. 48 VEGETARIAN PRACTICE. Fruit Pies, Tarts, etc., may be prepared as directed in the receipts by using tbe receipt for paste, No. 363. Fruit. — We call the es2iecial attention of Vegetarians adopt- ing this style, to the receipts for “ Prepared Fruit,” page 108, as descrijitive of an important feature of their diet, and as well adapted to supersede butter, etc., at the morning or evening meals ; to be served with farinaceous preparations, bread, cakes, etc. Preserved fruit may also be used in a similar way. Kipe fruit, according to the season, should be abundantly provided in this style. Moulded Farinacea. — Nos. 416, 417, 419, 421, 423, 425, 426, and 430.

AI-modernized reading of the original text

The Third Style includes a greater variety of preparations than the preceding ones. With an explanation of each of these different styles, and the modifications of which they are susceptible, we hope to meet the varied tastes and circumstances of our readers, whilst this arrangement will prevent those unfavourable comparisons which are sometimes made as to cost and preparation, between the plainest description of ordinary mixed diet, and Vegetarian Cookery. But if comparisons be made, we would suggest that the simplest form of Vegetarian diet be compared with the simplest form of mixed diet, and the corresponding styles of both systems being thus regarded, we doubt not that, in every instance. Vegetarian diet will be found to be the most economical as well as the most agreeable in preparation, and calculated to produce the most gratifying effect on all the senses concerned in the appreciation of food. THE FIRST STYLE. Although this is the most simple style, and excludes all the productions of the animal kingdom, it comprehends a great variety of food ; and it having been shovm by the facts of chemistry that the nutritive principle is identical in vegetable and animal substances (“ Introduction,” p. 10), this style will be found consistent with the teachings of chemistry, as it is also with those of the most eminent expounders of physiology. For scientific information on this subject we refer to Smith’s “ Fruits and Farinacea the proper Food of Man.” We proceed to point out the particular receipts adapted for this style : — Soups.— Nos. 19, 20, 21, 22, 27, 33, and 36. By omitting the cream and butter, the following soups may likewise be used Nos. 3, 6, 12, 15, 23, 24, 31, 32, and 34. Omelets. — Nos. 44 and 45, using salad oil instead of butter for the latter. Savoury Pies and Puddings.— Nos. 71, 72, 74, 75, 76, 81, 82, 84, 85, 86, 88, and 89, using the receipt for paste. No. 363 ; omitting the butter and eggs from the ingredients, and substituting water for milk or cream. Vegetables.— Nos. 113, 114, 120, 122, 125, 177, and nearly all the other receipts for vegetables, omitting the butter, cream, and eggs. Sauces. — No. 179, omitting the butter, and No. 295, using water instead of milk. Sandwiches can be prepared from boiled or baked beet-root. Nos. 113 and 114, using slices of bread instead of bread and butter. Salads may be served simply with salt, or with salad-oil, vinegar, and mustard. Puddings.— Nos. 245, 253, 265, 308, 312, and 316. Many of the other receipts for puddings may be used by modify, ing them according to previous suggestions. Fruit Pies, Tarts, etc., may be prepared as directed in the receipts by using tbe receipt for paste, No. 363. Fruit. — We call the especial attention of Vegetarians adopting this style, to the receipts for “ Prepared Fruit,” page 108, as descriptive of an important feature of their diet, and as well adapted to supersede butter, etc., at the morning or evening meals ; to be served with farinaceous preparations, bread, cakes, etc. Preserved fruit may also be used in a similar way. Kipe fruit, according to the season, should be abundantly provided in this style. Moulded Farinacea. — Nos. 416, 417, 419, 421, 423, 425, 426, and 430.

Vegetarian cookery